Tuesday, December 6, 2011

Gluten Free Oatmeal Raisin Bars - Chewy, Addictive, and To Die For

Happy Sunday, everyone! Today I am going to share a gluten free oatmeal raisin cookie bar recipe. We have tried this recipe quite a few times, trying to perfect it, but mostly, the cookie bars (we still call them cookies, because for the first 4 tries - they were :)) were disappearing from the plate! According to my husband, these oatmeal cookies are very addictive! Well, that’s good enough for me to make them a keeper in my household. They are very chewy and taste a little different, but do not be alarmed, you will have your oats, your raisins, and after finishing several of these cookies, you will agree that they are pretty darn good! Well, let’s get started!

1 cup of oats
½ cup of gluten free oat flour (I used Cream Hill Estates Lara’s Whole Grain Oat Flour)
1 teaspoon of baking powder
1/4 teaspoon salt
1/3 cup of lucuma powder
1 1/2 cup of coconut palm sugar
1/4 cup of arrowroot powder
1 teaspoon xantham gum
1 cup of raisins
1 tbsp vanilla
½ cup of coconut milk
4 tbsp of goat milk butter, melted

Mix all the dry ingredients together. Add your raisins and mix well. Then add vanilla, coconut milk, and butter. Mix well.

Place the parchment paper on a tray and start placing your dough on the paper. Wet your fingers in cold water and only then start pressing the dough across the tray. The goal is to flatten the dough to about half an inch and make sure it is consistent throughout the tray. Bake at 325 degrees for 30 minutes. When you take the tray out, let the cookies, soon to be bars, rest for a while. They need to cool down. They might seem fragile at the moment, but they will harden a little with time, but would still be chewy. Let them cool a bit and place them on a plate. After 10 minutes (just perfect time for you to make some delish tea), you can start nibbling!
Oatmeal Raisin Bars - right out of the oven

Oatmeal Raisin Bars - Cut and Ready to Be Eaten

They are very addictive, so eat with care!


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